1. Scallops are thawed naturally, the best fresh ones are available
2. Separate the scallop meat from the shell, remove the internal organs, wash it, brush the shell with a brush, and blanch it in boiling water
3. Boil in another pot, pour in rice wine, put the scallop meat in water for 10 seconds, remove to dry
4. The vermicelli is soaked in warm water, drained, and set aside
5. Minced ginger and garlic
6. Heat oil in a pan, add minced ginger and minced garlic on low heat, stir fry until fragrant, add tempeh sauce, Shao wine, light soy sauce, dark soy sauce, and sugar to taste
7. Turn to high heat and stir-fry the scallops for 10-15 seconds
8. Remove the scallop meat, pour in the soaked vermicelli, and fry until the sauce is completely absorbed
9. Chop the vermicelli into a pile with chopsticks and place it on the shell
10. Put the scallop meat on the vermicelli and put a big leaf under the shell
Tips:The viscera of scallops must be removed, otherwise the fishy smell will be heavy.
